Home is a place we should look forward to being! After work, school, church, whatever, it
should be the place that’s a haven, the one we WANT to get back to when the day’s busy-ness
is done. Whether you are single, a couple, or a family with children, let me share an idea with
you for making that gathering time at the end of the day, really special.

When I was in Italy on business several years ago, I was invited to our host’s home for a
relaxed gathering before dinner and a meeting. It was so lovely! The family set out some
chips, olives, little sausages, and cheese along with a bottle of wine for the adults and some
fruit punch for the children. We hung out at the kitchen counter and shared those nibbles and
chatted. It was so simple and so easygoing and so special. And what’s even better? The
children were tasked with setting out all the snacks while their parents took care of the
beverages, the utensils, etc. They explained that they were teaching the kids the art of
hospitality and it had been their job to help welcome guests in the way appropriate to their
ages, since they could reach to do so. That evening has stuck with me over the years and I
want to share some ideas with you to help create that feeling in your own home.

The end of the work day or, better yet, the work week, is a cause for celebration; time to put
the stresses of the day behind you, take a deep breath, and just enjoy being at home. Putting a
little Italian spin on it makes it that much more special and is perfect for a relaxing time with
family or an easy cocktail hour with friends.

Simplicity is the name of the game here so hours shopping for ingredients and preparing
hors d’oeuvres defeats the purpose. You get to enjoy this time, too! Choose to make one item
and assemble the rest and bruschetta is a simple, colorful, and delicious option.

Bruschetta is most often a fresh mixture of ripe tomatoes, garlic, herbs, and olive oil (in very
general terms) served on toasted French or Italian bread slices. I love a cooked version and my
recipe follows but it’s completely up to you and your taste. A great offering like this is the
centerpiece of your gathering and you can surround it with a simple but tasty supporting cast.
I served chips (Tip: choose a full flavored variety and eliminate the need for a dip if you’re in a
hurry), colossal green olives, and salami. I rolled mine to create a little interest and, if you are
having a kid friendly get together, let the children help with rolling the slices of salami or ham
and putting other items in serving bowls.

To further simplify an adult evening, choose a nice bottle of crisp, white wine or a sparkling
variety like Prosecco and don’t forget to offer a non-alcoholic option in the form of a sparking
cider or flavored seltzer. Everyone loves a sparkly drink and it keeps the night simple and fun
for everyone, including the hosts.
Going out is fun but sometimes just being at home, sharing an evening with friends and
family, is the perfect ending to your day.

Carrie’s Eggplant and Cherry Tomato Bruschetta

2 pints of cherry or grape tomatoes, washed and halved
1 medium eggplant, peeled & cut in 1/2 inch cubes
1 cup dices onion (yellow or white)1 tbsp. minced garlic
Fresh basil, 8-10 leaves
3 tbsp. extra virgin olive oil plus add’l to drizzle on toasts
1 1/2 tsp. kosher salt plus add’l to sprinkle on toasts
1 pint of ricotta cheese
1 French or Italian baguette

Heat olive oil in a large sauce pan over medium high heat. Add onion and 1/2 tsp. of salt and
saute until the onion is just translucent, about 3-4 minutes. Add garlic and continue to saute
for 1 more minute. Place tomatoes and cubed eggplant in the pan and toss to thoroughly coat
in oil. Sprinkle over the remaining 1 tsp. of salt and continue sautéing for 4-5 minutes or until
the tomatoes and eggplant begin to really soften, stirring frequently. Lower the heat to medium
or medium low (depending on your stove’s output) and cover.

Let the tomato and eggplant continue to cook for about 20 minutes, stirring every few minutes
and being careful to make sure the mixture is not sticking. The mixture will be very soft but
that is exactly what you want. After 20 minutes, remove the lid and toss in the basil leaves.
Stir to combine and turn off the heat. Replace the cover and let the mixture sit in the pan for 5
minutes or until the basil wilts. Remove from heat, uncover and allow the mixture to cool.
While the tomato/eggplant mixture cools, preheat the oven to 400 degrees and slice the
baguette on the diagonal in approximately quarter inch thick slices. Arrange slices on the pan
in one layer, drizzle with a small amount of olive oil, and sprinkle with kosher salt. Bake in the
preheated oven until the slices are golden brown. Remove from the oven and let cool.

To serve, spoon ricotta on the cooled toast and top with the tomato/eggplant mixture. Enjoy!

Note: I served all the components separately and allowed the guests to assemble their own but
you can quickly put these together just before serving if you prefer.

Note #2: I prepared my bruschetta topping the night before while I was cleaning up from
dinner and returning some emails. I let everything cool, put the tomato/eggplant topping in the
fridge, bagged up the toasts, and it made prep nearly effortless when I got home the next day.